Onigiri

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Onigiri (Japanese Rice Balls) with Tuna or Vegetable Filling

Onigiri are traditional Japanese rice balls that are often shaped into triangles and wrapped in seaweed. They can be filled with a variety of ingredients, making them a fun and customizable snack or meal. Try these two simple fillings or create your own combination!

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Ingredients

Rice & Seaweed

• 3 cups cooked brown sushi rice (Japanese short-grain rice)
• 2 tablespoons furikake rice seasoning, optional
• Water, as needed for shaping
• Pinch of salt
• 2 nori sheets, cut into 6 rectangular strips

Tuna Mayo Filling

• 1 (5-ounce) can tuna, drained
• 2 tablespoons mayonnaise
• ½ teaspoon soy sauce, optional

Vegetable Filling

• ½ cup cucumber, finely diced
• ½ cup carrot, grated
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil, optional

Directions

Prepare the Rice

1. Cook the sushi rice according to the package instructions, if not already prepared.
2. Transfer the cooked rice to a large mixing bowl and allow it to cool slightly until warm but comfortable to touch.
3. Add the furikake seasoning, if using, and gently mix until evenly combined.

Tuna Mayo Filling

1. Open the can of tuna and drain well.
2. Place the tuna in a small bowl and break it apart with a fork.
3. Add the mayonnaise and soy sauce, if using.
4. Stir until everything is combined. Set aside.

Vegetable Filling

1. Wash the cucumber and carrot.
2. Cut the cucumber into very small pieces and grate the carrot.
3. Place the vegetables in a small bowl. Pat dry with a paper towel if they are very wet.
4. Add the soy sauce and sesame oil, if using. Stir until combined.

Shape the Onigiri

1. Divide the rice into 6 equal portions.
2. Wet your hands with a little water and rub them with a small pinch of salt. This helps prevent the rice from sticking.
3. Take one portion of rice and flatten it gently in your palm.
4. Make a small indentation in the center and add 1–2 teaspoons of your chosen filling.
5. Fold the rice around the filling, covering it completely. Gently press the rice together.
6. Shape the rice into a triangle using your hands. Press gently but firmly so it holds together.
7. Place a strip of nori along the bottom of the triangle and fold it up the sides.
8. Repeat with the remaining rice and fillings. Enjoy!

Notes

Variations to Try

• Try different fillings! Experiment with mashed avocado, cooked salmon, scrambled eggs, or sautéed mushrooms.
• Add more colorful vegetables! Mix finely chopped bell peppers, edamame, or spinach into the vegetable filling.
• Make mini onigiri! Shape smaller rice balls for an easy snack or lunchbox treat.
• Try different shapes! Instead of triangles, roll the rice into round balls or press it into small squares.
• Add extra flavor! Sprinkle sesame seeds or additional furikake over the rice before shaping.
• Make it vegetarian! Use the vegetable filling or substitute mashed chickpeas for tuna.

Something to Chew On

• What is onigiri? How is it different from sushi?
• Why does sushi rice stick together? What makes short-grain rice easier to shape than long-grain rice?
• What is nori made from? How is seaweed used in different cuisines around the world?
• Why is it important to eat a variety of colorful vegetables? What nutrients do carrots and cucumbers provide?
• How do different cultures use rice in their cooking? Can you name dishes from other countries that use rice?